Classic Borscht Recipe (Beet Soup)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
40 mins
-
Total Time
1 hr 10 mins
-
Servings
10
-
Course
Main Course, Soup
Classic Borscht Recipe (Beet Soup)
Description
The Classic Borscht Recipe features beets as the central ingredient, cooked down with potatoes and carrots in a chicken broth base. The mirepoix (onion, celery, and optional bell pepper) is sautéed until soft and lightly golden, then enriched with ketchup or tomato sauce before being added to the soup to provide a gentle sweetness and depth. The soup is seasoned with bay leaves, white vinegar for brightness, garlic for pungency, salt, black pepper, and fresh dill to finish.
The texture of the soup is a combination of tender, soft slices of root vegetables and beans, creating a balanced and filling dish. The cooking process begins with frying the grated beets before adding broth and remaining vegetables, ensuring the beet flavor develops fully.
This borscht is typically served hot, offering a warm bowl of savory and slightly tangy broth with a vegetable-rich profile. Dill and vinegar provide freshness and acidity that lighten the dish's natural earthiness. It can be enjoyed as a main or starter in colder seasons.
Ingredients
For Borscht:
- 3 beet peeled and grated, medium
- 4 Tbsp olive oil divided
- 8 cups chicken broth + 2 cups water
- 3 potato peeled and sliced into bite-sized pieces, medium, yukon variety
- 2 carrot peeled and thinly sliced
For Zazharka (Mirepoix):
- 2 celery trimmed and finely chopped, ribs
- 1 bell pepper finely chopped, optional, small red
- 1 onion finely chopped, medium
- 4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings:
- 1 cannellini beans with juice, canned
- 2 bay leaf
- 2-3 Tbsp white vinegar or to taste
- 1 tsp salt or to taste, sea salt
- 1/4 tsp black pepper freshly ground
- 1 garlic pressed, large clove
- 3 Tbsp dill chopped
Instructions
- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
- Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
- When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
User Reviews
Overall Rating
5
You'll Also Love
